Rajma Chawal is a simple, yet great combination.........I love to have Rajma with rice rather than with roti......I believe simple combinations make wonderful dishes one among such dishes is Rajma Chawal.......
1cup Rajma(soak for 8hrs. or overnight), 1Onion(grated), 2green chillies(diced), 2tomatoes(pureed), 2tsp.Oil, 2Bay Leaves, 2Cloves, 1tsp.Ginger(grated), 1/2tsp.Coriander Powder, 1/4tsp.Red Chilli Powder( adjust as per spice levels), 1/2tsp.Cumin Powder, 1/4tsp.Black Salt, 1/4tsp.Garam Masala, Salt to Taste.
- Cook the soaked rajma, if using pressure cooker, cooker for 2 whistles, lightly mash the cooked rajma with a spatula, this will help in the consistency of the curry and even rajma soaks up the flavours.
- In a pan heat oil, once it's hot add bay leaves, cloves, once they start spreading the aroma add the grated onion, green chillies and fry till the onion mixture gets little brown color, now add the tomato puree and fry until the raw smell of the tomatoes is gone(it takes appx.2-3min.), then add coriander powder, cumin powder, red chilli powder and fry for a min., then add the cooked rajma and 2cups of water and allow it to boil on medium heat for 10min., or until the gravy comes to an semi liquid consistency, then add the grated ginger, black salt and garam masala, mix well and remove it from the flame.........
Serve it with STEAMED RICE.
I'm Sending this to My Legume Love Affair announced by Cook sister ,event created and administered by Susan of The Well-Seasoned Cook , And also to "JFI: Rajma Event" hosted by Divya of Divya-Dilse and Indira of Mahanandi .